I must admit that it's taken me awhile to figure out an easy, economical and tasty pancake recipe. Either the kids say they are way too dry or they have a weird texture. I've tried the just banana and egg one and that was like a crepe that didn't flip well. No thanks. Not my idea of a good family pancake. Well, as usual, I got to playing around in the kitchen, tinkering with recipes and I hit the jackpot! They freeze well too, so you can have an easy breakfast throughout the week. They are also dairy free. Win. Win all around.
In your blender add:
1 cup almond or coconut milk
2 large eggs
1 ripe banana
1 teaspoon vanilla extract
1 heaping teaspoon baking powder
1/2 teaspoon-1 tsp cinnamon depending on your taste
dash of salt
2 cups quick cooking oats, gf if needed
1/2 cup gluten free flour blend (if the batter is too thin, add a little more gluten free flour blend)
Whiz these ingredients altogether for about a minute in the blender until it becomes smooth. Cook as you usually would for normal pancakes. 1/4 cup of batter in a pan at a time. Medium to low heat frying pan that has been greased with your choice of butter or coconut oil. Serve with pure maple syrup. Enjoy!